It was another cool night here yesterday evening and in fact, the whole day was cool and cloudy. The night sky was a beautiful lavender (from the cloud cover) with a just hint of dark navy peaking through the thick wisps of the clouds that blocked out the stars. It was a beautiful, yet somber, sky which did little to motivate..... and yet encouraged some much needed turning inward.
While I am not ready to say goodbye to the heat of the summer days (especially considering how little of it I actually got to enjoy this year), I do find myself enjoying the coolness of the approaching autumn mornings. I like the briskness of the air against my face when I step out onto the porch just before dawn. The cool dewy mist feels fresher, cleaner, and ironically more alive than the heavy humidity we've experienced this summer thus far.
So to celebrate the coolness and embrace the upcoming change of seasons I made a hearty, spicy bean and turkey chili. This surprisingly healthy dish is robust in flavor, and stock full of satisfying ingredients that will leave you feeling full and content (and yes, even warmed down to your toes) with just one bowl.
(Serves 6-8)1 tbsp. olive oil
1 yellow onion, diced
1 small green pepper, diced
1 jalapeno, diced
1 lb. lean ground turkey
1-28 oz. can diced tomatoes
1-6 oz. can tomato paste
1-10.5 can each chickpeas, kidney beans and black bean soup
1 cup chicken broth
¼ tsp. salt and cinnamon
½ tsp. cumin and oregano
½ tsp. cayenne pepper (add more for a bigger kick)
1 tsp. chili powder
In a large soup pot, heat the olive oil on medium heat. Add the onion, green peppers and jalapenos and saute for 3 to 5 minutes or until soft. Add the ground turkey and brown it (about 5 minutes). Add the remaining ingredients (including the spices), and bring to boil while stirring. Reduce the heat and simmer for 20 to 30 minutes. Top with some shredded cheddar and sour cream, if desired. Enjoy!
Per serving (assuming 8): 425 calories, 16.5 g fiber, 30 g protein and high in Iron and Vitamins A & C